Description
Hearty Classic Beef Stroganoff merges Russian culinary traditions with rich, creamy textures. Tender beef strips nestled in sour cream sauce invite home cooks to savor comfort on a plate.
Ingredients
Scale
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsps olive oil or unsalted butter
- 2 tbsps all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ cup heavy cream (optional)
- 12 oz (340 g) egg noodles, cooked
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preparation: Dust beef strips with seasoned flour, ensuring an even, flavorful coating that will create a delectable golden crust during searing.
- Searing: Rapidly brown beef in hot skillet, working in small batches to develop a rich, caramelized exterior while preserving internal tenderness. Remove and reserve browned meat.
- Aromatics: Soften onions in the same skillet until translucent, then add garlic, stirring briefly to release its intense fragrance and depth of flavor.
- Mushroom Development: Introduce mushrooms, cooking until they release moisture and transform into a deeply golden, intensely flavored component.
- Sauce Foundation: Deglaze pan with beef broth, incorporating Worcestershire sauce and Dijon mustard. Scrape skillet’s fond to unlock concentrated flavor essence, creating a robust sauce base.
- Cream Integration: Reduce sauce slightly, then gently fold in sour cream and heavy cream over low heat, whisking until a silky, uniform texture emerges without curdling.
- Final Assembly: Return seared beef to the creamy sauce, allowing meat to warm through and absorb the luxurious, complex flavors. Simmer gently to meld ingredients perfectly.
- Serving: Ladle stroganoff over steaming egg noodles, garnishing with fresh parsley for a vibrant, herbaceous contrast that brightens the rich, creamy dish.
Notes
- Optimize Meat Texture: Pat beef strips completely dry before flouring to ensure perfect searing and prevent steaming instead of browning.
- Control Skillet Temperature: Maintain medium-high heat during beef searing to develop deep golden crust without burning or overcooking meat.
- Prevent Sauce Separation: Remove skillet from direct heat when adding sour cream and heavy cream, stirring constantly to maintain smooth, silky consistency.
- Customize Dietary Needs: Substitute regular beef with lean cuts or plant-based alternatives like mushroom chunks for lighter, vegetarian-friendly version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg